Missy's Banana Bread

Blueberry banana bread in the front, plain in the back.  mmmmmmmmm

So, it's been too long since my last post.  Don't worry, I am not giving up on the blog.   I just needed a little break due to being pregnant with #2!!!  I am almost out of the first trimester, which has been extremely rough.  I've been so sick that I finally gave in and began taking a prescription so I could function.  I'm not a fan of over-medicating, but I do have to thank God for modern medicine!

I have been craving banana bread and I realized I never posted my recipe.  This recipes makes 2, 9x5 loaves.  Perfect for freezing one for later!  (or sometimes we just end up eating both, who am I kidding?)  This time I added some fresh blueberries to one of the loaves cause I had some on hand.  The other loaf I kept plain.  Not a fan of blueberries?  Throw in anything you like; pecans, walnuts, dried cranberries, chocolate chips etc.  Just use what you have on hand!

Nutmeg on one of my
favorite kitchen tools...
my microplane.
A MUST have.

Ingredients:

3 1/2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 to 1 teaspoon nutmeg (freshly grated, preferably)
1 teaspoon kosher salt
4-5 really ripe bananas, smashed
2 cups sugar
2/3 cup whole fat yogurt, or buttermilk
1 cup olive oil (you could use vegetable or canola, but I like the added health benefits of using olive oil...just don't use extra virgin)
4 eggs
1 cup blueberries (good for one loaf)

Directions:

Sift together the flour, baking soda, cinnamon and nutmeg.  Add kosher salt after sifting (due to its larger size, it won't fit through the sifter).  Give it a quick stir.

Add smashed bananas to mixer.  Add sugar and blend for about a minute.  Add oil and blend for another minute.  Add in eggs one at a time and blend well after each addition.  

olive oil,  believe me you won't taste it!!!!

Alternate adding in the flour mixture and yogurt, beginning and ending with the flour. 

Stoneyfield Organic Whole Milk Yogurt.
Always on hand. 

At this point you can add in any ingredients you prefer.  Hand stirring is probably the best option, so that you don't over-mix your batter. 

Pour into 2 greased 9x5 pans, trying your best to split the batter evenly....I have to admit, I stink at that.  One loaf is ALWAYS bigger than the other. 

Bake for approximately 1 hour.  Check to see if a toothpick comes out clean, or just tap the top of the loaf to make sure it bounces back.  It will brown nicely as well.

Hope you enjoy!

Plain loaf

Blueberry loaf

Perfectly moist every time!